Pumpkin Swiss Roll
This Pumpkin Swiss Roll, with its light and fluffy spiced pumpkin sponge and tangy cream cheese-yogurt filling, is the perfect dessert to capture the essence of autumn.
45 min + 3 h
Easy
6-8
Recipe Ingredients
Ingredients for the Pumpkin Sponge
- 100 grams plain flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Pinch of salt
- 3 large eggs, at room temperature
- 100 grams caster sugar
- 150 grams pumpkin purée (homemade or canned)
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons icing sugar (for sprinkling over the kitchen towel)
Ingredients for the Filling
- 150 grams cream cheese, softened
- 100 grams Greek yogurt, at room temperature
- 100 grams icing sugar
- 200 millilitres whipping cream, cold
Methods
1. Preheat the Oven
Preheat your oven to 180°C (350°F) and line a 33×43 cm (13″×17″) baking tray with a sheet of baking parchment.
2. Make the Pumpkin Sponge
In a mixing bowl, combine 100 grams of plain flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, ¼ teaspoon of ground cloves, and a pinch of salt. Set the mixture aside.
In a large mixing bowl, beat 3 eggs and 100 grams of caster sugar with an electric mixer at high speed until the mixture becomes thick, pale, and fluffy. It takes about 5 minutes.
Gently fold the dry ingredients into the egg mixture in three batches. Be careful not to deflate the batter.
Add 150 grams of pumpkin purée, 2 tablespoons of olive oil, and 1 teaspoon of vanilla extract. Fold until just combined and the batter is smooth.
Pour the batter into the prepared baking tray and smooth it out.
3. Bake
Bake the pumpkin sponge in the preheated oven for approximately 12-15 minutes, or until the sponge is golden brown.
While baking, prepare a clean kitchen towel by sprinkling it generously with icing sugar.
4. Roll the Sponge up
Once baked, immediately turn the baked pumpkin sponge over onto the sugar cloth. Peel off the baking parchment and roll the sponge up from the short side. Let it completely cool on a wire rack wrapped in the cloth.
5. Prepare the Filling
In a medium bowl, beat 150 grams of softened cream cheese and 100 grams of Greek yogurt until smooth and creamy. Sift 100 grams of icing sugar and beat again until well combined.
In a separate bowl, beat 200 millilitres of cold whipping cream until soft peaks form.
Gently fold the whipped cream into the cream cheese and Greek yogurt mixture until fully incorporated and the filling is smooth and fluffy.
6. Assemble the Swiss Roll
Unroll the cooled sponge cake. Spread the filling on the base, roll up the cake again, and place it in the fridge for at least 3 hours. This helps the filling to set properly and makes the slicing easier.
7. Serve
Before serving, dust the top of the Pumpkin Swiss Roll lightly with icing sugar.
Tips for Perfect Pumpkin Swiss Roll
Avoid Overbaking: The sponge should bake just until it is set and springs back when lightly touched. Baking for too long can cause it to become dry and difficult to roll up without cracking. Keep an eye on the 8-minute mark.
Roll While Warm: If you roll the base while it is still warm, it will retain its shape without cracking. To prevent sticking, use a clean kitchen towel dusted with icing sugar.
Proper Storage
In the Refrigerator: Wrap the Pumpkin Swiss Roll tightly in cling film to prevent it from drying out. Store it in the refrigerator for up to 3 days.
In the Freezer: You can freeze the Pumpkin Swiss Roll either whole or in individual slices. It can be frozen for up to 2 months. To serve, thaw it in the refrigerator for several hours or overnight.
Related Recipes
Looking for more simple yet delicious recipes to incorporate pumpkin? Check out the following recipes:
Pumpkin Caramel Cheesecake Bars
Conclusion
With the perfect combination of light sponge and creamy filling, this Pumpkin Swiss Roll is a must for every pumpkin lover. The harmonious blend of autumn spices and creamy filling make it a satisfying and elegant dessert that you’ll want to make all season long.
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